Fresh Ricotta Cheese

Surprisingly, it takes half a gallon of milk to get 1 1/2 cups
of fresh ricotta. You'll need a double
batch to have enough for the gnocchi. For the moistest, lightest
consistency, let the curds drain only aslong as specified.

Ingredients

Preparation

Line colander with 4 layers of cheesecloth;
set in sink. Bring milk and salt to simmer
in heavy large saucepan over medium-high
heat. Stir in lemon juice. Let simmer until
curds form, 1 to 2 minutes.

Using finely slotted spoon or skimmer,
scoop curds from pan and transfer to
cheesecloth-lined colander. Let drain
1 minute (curds will still be a little wet).
Transfer curds to medium bowl. Cover and
chill until cold, about 3 hours. DO AHEAD:
Can be made 2 days ahead. Keep chilled.